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Prep Time: 45 Minutes Cook Time: 18 Minutes |
Ready In: 63 Minutes Servings: 4 |
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Pierre Herme with Dorie Greenspan; made in rectangular or boat-shaped molds. Ingredients:
3 1/2 ounces bittersweet chocolate, finely chopped (preferably valrhona caraibe) |
3 large eggs, at room temperature |
1/2 cup sugar, plus |
1 tablespoon sugar |
1 cup finely ground almond powder |
9 tablespoons unsalted butter, at room temperature (4 1/2 ounces) |
1/3 cup tepid water, plus |
2 tablespoons tepid water |
1/3 cup all-purpose flour, sifted plus |
2 tablespoons all-purpose flour, sifted |
Directions:
1. Position oven rack in center of oven; preheat to 350°; butter and flour about 20 rectangular or boat-shaped financier molds (size of mold—should hold about 3 tablespoons water).
2. Set molds aside on a jelly-roll pan.
3. Melt the chocolate in a bowl over—not touching—simmering water or in microwave oven.
4. Remove chocolate from heat and leave it on the counter to cool slightly; it should be just warm to the touch when you are ready to use it.
5. Using a stand mixer with whisk attachment, whip eggs, sugar, and almond powder together on med-high speed until mixture is pale.
6. Scrape down sides of bowl as necessary.
7. Decrease speed to medium, add the butter in 4 or 5 chunks, and beat just until it is incorporated; the mixture may separate, but don’t be alarmed.
8. On low speed, add the chocolate and mix to blend; then add the water, increase mixer speed to medium, and beat until the mixture is homogenous.
9. Remove the bowl from the mixer and, using a large rubber spatula, fold in the flour.
10. Spoon enough batter into the molds to almost fill them and bake the financiers for 15-18 minutes or until they feel springy to the touch and a knife inserted in the center comes out clean.
11. Transfer the pans to a rack; cool for 3 minutes, then run a small blunt knife around the edges and unmold the cookies.
12. Turn the cookies upright and cool them to room temperature.
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